60 year old fans

Overview

Let’s make delicious 60-year-old vermicelli! Fans must soak more, a handful is simply not enough!

Blanch clams without sand in a pot of boiling water and remove the dead clams that have closed their shells.
A handful of soaked vermicelli (should be soaked more, a handful of vermicelli is not enough). Lettuce and enoki mushrooms are side dishes. Coriander segments, appropriate amount of millet and pepper. Chop two pieces of ginger into mince, and more minced garlic is needed to make it taste better. 1 tsp Pixian bean paste + half a tsp Hainan yellow pepper sauce. Sauce: One spoon of oyster sauce, one spoon of Lee Kum Kee garlic chili sauce, two spoons of light soy sauce, one spoon of Donggu Yipin fresh soy sauce, and 2g of sugar. Mix well to make the sauce.
Add a little oil to the wok, add half of the minced garlic and fry until golden brown and serve.
Clean the wok, add a little oil, and stir-fry Pixian bean paste and Hainan yellow chili sauce.
Add the remaining half of the minced garlic and all of the minced ginger.
Pour in the sauce.
Add appropriate amount of water and bring to boil.
Add the enoki mushrooms.
Add the clams and bring to a boil, taste the broth and add salt.
Add the minced garlic that was fried just now.
Add the lettuce and toss. Then add coriander and millet and turn off the heat.
The 60-year-old vermicelli is full of flavor and will leave you wanting more.